Carrot Bhajis with Chilli Chutney – Real Easy Gourmet Recipe

 

Happy Diwali !

This recipe to eat during Diwali is divine! Sweet and savory snack for munching on throughout the celebrations.

This is not carrot cake. Here I fry my carrots instead. It is an easy vegetarian stater.

This recipe requires less than 30 mins Preparation time, 10 to 30 mins Cooking time, Serves 4.

 

Ingredients:

For the bhajis

  • 150g/5½oz carrots, grated
  • 150g/5½oz parsnips, grated
  • 120g/4½oz gram flour
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp salt
  • 2 free-range eggs, beaten
  • 5–2 litres/2¾–3½ pints oil, for frying

 

For the chutney

  • large handful fresh coriander (approx. 50g/1¾oz)
  • 3 fresh green chillies
  • 3 tbsp lemon juice
  • 1 tsp olive oil
  • ½ tsp salt
  • 1 tsp caster sugar

 

Directions:

  • For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture.
  • Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.
  • Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest.
  • To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis.

 

*Recipe tips

These can be cooled, placed in a ziplock bag and frozen. Reheat in a warm oven.

 

 

Spelt Pancakes with Whipped Goats Cheese

Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since ancient times. And was an important staple food in parts of Europe till medieval times.

This is delicious pancake recipe, whether you enjoy them on Pancake Day or you are a regular on Saturday morning.

Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats’ cheese and beetroot in this recipe perfectly.

This recipe requires less than 30 mins Preparation time, less than 10 mins Cooking time, Serves 2 -4.

 

Ingredients:

For the pancakes

  • 150ml/5fl oz full-fat milk#ad
  • 260g/9½oz wholemeal spelt flour
  • 4 large free-range eggs
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 tsp baking powder

To assemble

  • 100g/3½oz soft goats’ cheese #ad
  • 100g/3½oz Greek yoghurt
  • 2 cooked baby beetroots, finely sliced
  • 4 radishes, finely sliced
  • handful watercress
  • drizzle runny honey

 

Directions:

  • To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter.
  • Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest.
  • Whisk together the goats’ cheese and Greek yoghurt in a mixing bowl until softened.
  • Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats’ cheese on the side. Finish with a drizzle of honey.
  • Enjoy your meal!

 

How to Make Gulab Jamun – Popular Traditional and Easy Dessert Recipes

Gulab jamun

Happy Diwali!

Recipe to celebrate the vibrant Hindu festival of lights.

Gulab jamun are a popular classic Indian sweet originally made of milk solids, sugar, water rose and cardamom powder.

These sticky-sweet deep-fried dough balls aren’t for those on a diet, but are an authentic Indian sweet.

This recipe requires 1-2 hours Preparation time, less than 10 mins Cooking time, and Serves 2.

 

Ingredients:

For the dough balls

  • 350ml/12fl oz #CommissionsEarned goat milk
  • 225g/8oz #CommissionsEarned powdered milk
  • 25g/1oz  butter, #CommissionsEarned  melted
  • 110g/4oz plain flour
  • 1¼ tsp baking powder
  • ½ tsp bicarbonate of soda
  • vegetable oil, for deep frying

For the sugar syrup

  • 200g/7oz caster sugar
  • 100ml/3½fl oz water
  • few strands saffron

To serve

  • 1 tbsp chopped pistachio nuts
  • 1 tbsp flaked almonds, toasted in a pan

 

Directions:

  • For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.
  • Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (*Caution: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.
  • Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
  • When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
  • Garnish with chopped pistachio nuts and flaked almonds and serve.